Butcher's steak (aka hanger steak or onglet) is so called because there's only one of this cut per beast and butchers would often keep it for themselves. This dish can be served with steamed rice or lettuce leaves to form parcels. Start this recipe a day ahead to ferment the radishes.

Ingredients

1 butcher’s steak (600gm)

Fermented radishes

2 bunches red radishes, quartered

2 small beetroot, quartered

10 gm ginger, finely grated

1 garlic clove, minced

Korean hot sauce

65 gm gochujang (see note)

10 gm ginger, finely grated

2 tbsp each soy sauce and rice vinegar

2 tsp honey, nothing too overpowering

2 tsp sesame oil

1 garlic clove, crushed

Method

Main

1

For fermented radishes, combine ingredients in a bowl, add 3 tbsp sea salt flakes and 250ml cold water and stand at room temperature until starting to bubble (overnight), then refrigerate until required.